The CignoMoro winery was founded thanks to the grandfather of the current owner, who began cultivating vines in 1921. For years, the vineyard fell into disrepair, only to be revived in 2001 when the founder's grandson, Ciro Matichecchia, took an interest. This is how the production of wines began, using traditional recipes made from the fruit of 100-year-old vines, with the addition of a modern approach to production and distribution.
CignoMoro cultivates vineyards and produces wines in the Italian region of Apulia, specifically on the Salento Peninsula, where conditions are perfect for growing vines. It combines characteristics such as abundant sun exposure, a warm climate, sea breezes from the two seas surrounding the peninsula, and fertile soil. All this ensures that the grapes ripen sweetly and juicy, producing wines with beautiful varietal characteristics.
The grapes are carefully harvested, and strict controls are applied in the winery to ensure only the finest grapes are pressed. The juice is fermented in stainless steel tanks at 16 to 18 degrees Celsius. The wine matures in bottle for approximately three months. The result is a straw-yellow wine with aromas of citrus, white peach, and elegant mineral notes. It is a juicy, fresh wine that is complex and full of character. The finish reveals hints of honey and vanilla. An ideal accompaniment to appetizers, mixed fish, and poultry.
